Name: Spicy potato salad (quarter recipe)



Yield: ???

Comments: 6/24/2010 - Gail made it for the Division picnic. It turned out well but is too strong for Gail's liking.
9/1/2013 - I used about 2 1/3 lbs of Yukon gold potatoes - maybe overcooked in 32 minutes. I scaled up most ingredients appropriately except I only increased the caper berries to 1/3 cup and kept the mustard at 1/4 cup.
5/30/2020 - I cooked the potatoes for 20 minutes. The onion was just a ordinary yellow onion. I did not have any parsley. For olives, I used 1/4 cup of Pitted Mediterranean Medley, that I sliced thin. We enjoyed the result.
5/31/2021 - I used 3 pounds of baby and young red potatoes. I boiled them for about 11 minutes, and then cut them into smaller pieces, leaving the skins on. For the "sauce", I used a medium red onion, 1/2 cup capers, 2/3 cup pimiento-stuffed olives sliced, 1/2 cup Dijon mustard, and 6 tablespoons olive oil. I needed our largest casserole dish for the result.

source: John Scott and Stephanie Miller

The original recipe from John Scott and Stephanie Miller was for a much larger amount.

5 lbs potatoes, boil in the jacket till just tender, and peel while warm
2 med or one large Bermuda onion sliced thinly
1 cup drained rinsed caper berries
1.5 cups drained and sliced green pimiento stuffed olives
1 cup Dijon mustard
1/2 to 3/4 cup olive oil
1/2 cup chopped fresh parsley

I do all the chopping/ slicing while the potatoes boil. I mix the chopped stuff and mustard 
and olive oil together and let it sit at room temp. while the potatoes finish cooking, 
cooling, peeling, cubing stuff happens. This allows the onions and stuff to soften and marinate.

Add the potatoes, ideally while they are still slightly warm so they absorb the flavors well. 
This recipe is best made the day of and never refrigerated.

Stephanie Miller
MindPharm LLC
Recruiting and Executive Search
Ph. 410-448-4522 
16.7 tablespoons = 1 cub 3 teaspoons = 1 tablespoon

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